Chakhokhbili with Mushrooms

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

I highly recommend using fresh tomatoes instead of tomato sauce or paste. The taste changes significantly. You can add mushrooms if you like; it's delicious without them, but even better with them. It's much better to use mushroom or chicken broth instead of water, but this is if you have the time and desire.

Ingredients

Onion - 1 head
Poultry - 4 lbs
Tomatoes - 4 pieces
Carrot - 2 pieces
Garlic - 5 cloves
Champignons - 10.6 oz
Butter - 1.4 oz
Lemon-Pepper Mix - to taste
Salt - to taste
Grill Meat Spice Blend - 2 spoons
Wheat Flour - 4 spoons
Bouillon cube - 1 piece
Soy Sauce - 2 spoons
Herbs - to taste

Step by Step guide

Step 1

Wash the chicken and cut it into serving pieces (for example, cut the leg into two parts, etc.).

Step 2

Lightly sauté the chicken in butter until a golden crust forms, but do not cook it through.

Step 3

Remove the chicken and transfer it to a deep roasting pan or pot.

Step 4

Do not wash the frying pan. In the juice left from the chicken, first lightly sauté the finely chopped onion, then add the finely chopped carrot, and after a couple of minutes, the tomatoes. Stir occasionally. After a few minutes, add the sliced mushrooms, spices, salt, pepper, and soy sauce. Cover with a lid and simmer on low heat for 10 minutes, stirring occasionally. Then add the sifted flour, stirring constantly, and sauté the mixture for 2–3 minutes.

Step 5

Meanwhile, bring 1 to 1.5 liters of water to a boil and dissolve the broth cube in it.

Step 6

Transfer the vegetable mixture from the skillet to a pot, pour in the broth, and mix everything very well. Place it over low heat and simmer, stirring regularly! If using broiler chicken, simmer for 40 minutes; if using farm-raised chicken, add more broth and simmer for about 1.5 to 2 hours.

Step 7

When you turn off the dish, immediately squeeze in the garlic (I use a whole head, but it's up to your preference), cover with a lid, and let it sit for a minute. Serve in plates, garnishing with chopped herbs.